Friday, June 7, 2013

Today
I propose you a biscuit with traditional flavors. I would say almost Egyptian
flavours... I made cookies with Kamut flour, an ancient Egyptian wheat. It is
part of Gramineae’s family, it turns out to be more tolerated by people with
wheat intolerance. And it is also considered one of the most complete cereals
in terms of nutrition.

Wash
the potatoes and boil them (without peeling them so that they don't absorb too
much water) in plenty of salted water until thoroughly cooked. One important
thing is that potatoes have to be completely under water.

In
the mean while, peel the pears and cut them into cubes. Cut also the “taleggio”
cheese in pieces.

Remove
the potatoes from the water and mash them with a potato ricer while they are
still warm (the skin will stay in the ricer).

Let
them cool for a bit and add the eggs, mix well and then add the cubes pear, “taleggio”
cheese, the Parmesan, half glass of milk, the thyme and pepper and salt.

Mix
everything well.

Grease
a baking tin with some butter and dust it with some breadcrumbs. Put the
mixture in the baking tin.

Level
the surface and sprinkle it with breadcrumbs. Complete with some flakes of butter.

Tuesday, March 26, 2013

The
first cocoa tree was cultivated by the Mayans and then the Aztecs. It was used
as a drink in religious rituals and as a form of payment. After the discovery
of America, it was brought to Europe, where it became a very popular drink in
the courts. Later it became an economic product and everyone has been able to
appreciate all the qualities and goodness.

"The
cocoa bean is a gift, that nature is no longer able to repeat, because you can

Monday, January 14, 2013

It's
only been a few days from Christmas holidays but already I miss them: the
smells, the atmosphere, the family.

Today,
I will not write a recipe. But I want to tell you about an experience. And
then, after all, what is food if not an experience.

The
magic that is created when you have to prepare a special dinner. Choosing the
right ingredients and put them together.

When
I return to my country it’s always a party. Everything takes on a different
flavor. You know the story of what you eat. The labor, the sweat, the love that
that food contains. And this is 'a treasure that I wanted to share with you
today.

A
treasure that starts from the starter made of all the cured meats, prepared by
expert hands as those of my grandmother and mother. And how can you miss a good
glass of red wine made by my father.... A wine so strong that you just scent to
make you a little 'brilletto!

And
then as usual you prepare homemade pasta, the 'Scilatiaddri' (recipe), very good with a
nice sauce of fresh tomato .. mmm mouth-watering!

And
then if you're lucky you can smell the mushrooms in the forests of Sila
collected. My father is an expert in this!

And
then, the provolone Calabrese, a simple cheese but like all simple things,
contain something special.

I
know that now you will be curious ... so I'll post some pictures ...

Good
start to the new year to all, that it can bring you a lot of good things to
eat: D!